Method:
Preheat oven to 350°F. Season duck pieces well with salt, pepper and granulated garlic and set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Dust ducks lightly with flour, shaking off excess. Place ducks in hot oil and brown lightly on all sides. Remove duck from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 5–7 minutes or until golden brown. Add tomatoes, RO*TEL®, purée, stock, wine and thyme, scraping the bottom of pot to release browned bits. Return duck to pot and add mushrooms. Cover and bake in preheated oven for 3 hours or until meat is tender. Remove from oven and gently stir in parsley and green onions. Cover and let rest for 10 minutes. Adjust seasonings with salt, pepper and granulated garlic if necessary. Serve hot over steamed white rice or grits and garnish with parsley.

From Chef Folse:

I first prepared this dish for Bob Kellermann with Lodge Cast Iron at the log cabin at Palo Alto Plantation. It is an old recipe from the Creole kitchens of New Orleans, but when slow-braised in a Dutch oven, it takes on new and dynamic flavors.